Candy Cane Cookies Holiday Twist (Printable View)
Buttery peppermint cookies with red swirls—fun, festive, and perfect for cheerful holiday celebrations.
# Ingredient List:
→ Dough
01 -
1 cup unsalted butter, softened
02 -
1 cup powdered sugar, sifted
03 -
1 large egg, at room temperature
04 -
1 teaspoon vanilla extract
05 -
1/2 teaspoon peppermint extract
06 -
2 1/2 cups all-purpose flour, spooned and leveled
07 -
1/2 teaspoon salt
→ Decorations
08 -
Red gel food coloring
# Preparation Steps:
01 -
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or lightly spray with butter if parchment is unavailable.
02 -
In a large bowl or stand mixer, cream together softened butter and powdered sugar for 3–4 minutes until light and fluffy. Scrape down the bowl halfway through mixing.
03 -
Add the egg, vanilla extract, and peppermint extract. Mix until just combined without overbeating to ensure tender cookies.
04 -
Gradually add the all-purpose flour and salt on low speed, mixing until the dough is soft and not sticky. If too dry, add 1 teaspoon milk; if too sticky, incorporate 1 tablespoon flour at a time.
05 -
Split the dough in half. Wear gloves and mix red gel food coloring into one half using 5–8 drops, adjusting for desired hue by adding slowly.
06 -
Pinch off 1 teaspoon portions of each dough color. Roll separately into 4-inch ropes, then gently twist together and curve into cane shapes. Chill the dough for 10 minutes if too soft to shape.
07 -
Arrange shaped cookies on prepared sheets. Bake for 8–10 minutes until bottoms are lightly golden. Avoid overbaking to maintain a tender texture.
08 -
Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
# Supplementary Details:
01 -
Use gel food coloring for more vibrant cookies. If using salted butter, omit the additional salt. Chill dough if it becomes too soft to handle cleanly.